Inspection Report

Business Name
Tesota

Business Address
300 W CAMELBACK RD PHOENIX AZ 85013

Permit Number
FD-24-01764

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Advisory Inspection

Inspection Date
4/22/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Permit not yet approved. Restaurant is not yet open, but authorized to stock and train employees only. No food is to be served to public until permit is approved. Owner stated they plan to open 14 May 2024. Met with Owners and representative for reverse osmosis (RO) filtration system to discuss safe alternatives to replacing copper plumbing downstream of RO system.

Conducted inspection with R.S. 635.

Emailed inspection report to Jared Porter

Please provide the following prior to OC Inspection:
1. Hot water temperature at handwashing sinks is at least 100 degrees F and at least 110 degrees F at all other sinks.
2. Refrigeration units are holding ambient temperatures of 41 degrees F or below.
3. Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer is connected between city water supply and reverse osmosis (RO) system. However, copper plumbing is installed downstream of RPZ and throughout establishment. Per RO filtration representative, the installed RO system blends municipal water back into system maintain pH and high total dissolved solids (TDS). For approval provide the following:
- Label plumbing direction of flow and components.
- Remove any unused "dead leg" plumbing and cap.
- Label filters with date tags when serviced.
- Provide an updated schematic after removing unnecessary plumbing.
- Test and provide report for RPZ backflow preventer.
- Clean copper piping and removed rust from base of RO system stand.
- Retest RO water for pH and TDS and provide report.
4. Provide coved base at wall/floor juncture behind RO and water heater.
5. Provide one inch gap for carbonated beverage system RPZ backflow preventer drain line. Test and provide report for RPZ backflow preventer.
6. Secure right side of carbonated beverage system with a uni-strut.
7. Secure gas tanks near water heater.
8. Repair/replace weather stripping at back exterior door. Ensure doors shut tightly with no light shining through.
9. Store above wood 6 inch above floor and away from wall.
10. Seal expansion joint at brick wall above lockers.
11. Reverse spring at dump sink sprayer.
12. Add brighter lights in restrooms.
13. Adjust self-closing door mechanisms for restroom doors to ensure doors close tightly.
14. Install splash guard at handwashing sink in beverage/server area.
15. Paint any bare wood underneath bar counter top with semi-gloss or high gloss paint. Ensure finish is smooth and easily cleanable.

No County legal action will result from this inspection.

Award: Not Participating,Review Complete: CHECKED,Review Notes: RA- Danny,Signer: DB

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.